http://cptv.vo.llnwd.net/o2/ypmwebcontent/mackattack/FMS%2020130130%20.mp3
Chris Prosperi's Pad Thai recipe
PAD THAI SAUCE
(Makes one gallon)
1 bottle chili sauce (Mae Ploy brand 750 ml)
2 cups sugar
4 cups water
1 cup fish sauce
4 cups white vinegar
combine all in sauce pot
simmer for 30 seconds
cool and store till use
Pad Thai
1/2 package med. rice noodles
1-2 tablespoons oil
½ pound chicken thinly sliced
3 eggs whipped
1 12-ounce package mung bean sprouts
1-bunch scallions chopped
½ cup chopped roasted unseasoned peanuts
2 limes cut into quarters
1. soak noodles in warm water for 30 minutes and then drain
2. In hot wok or large sauté pan heat oil for 1 minute
3. Add chicken, brown for 1 minute, stir and continue browning for 1 additional minute
4. Add whipped eggs and stir fry till eggs are cooked
5. Add 12 ounces pad Thai sauce, reduce till sauce forms small bubbles on the surface
6. Add noodles and cook till almost dry
7. Fold in sprouts and scallion
8. Serve with slice lime and toasted chopped peanuts
(serves 3 to 4)
The Smitten Kitchen Cookbook
by Deb Perelman
Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad?
So Deb founded her award-winning blog, Smitten Kitchen, on the premise that cooking should be a pleasure, and that the results of your labor can—and should—be delicious . . . every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to creating and finding the best of the best and adapting the recipes for the everyday cook.
And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook: more than 100 recipes—almost entirely new, plus a few favorites from the site—all gorgeously illustrated with hundreds of her beautiful color photographs.
The Smitten Kitchen Cookbook is all about approachable, un-compromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.
courtesy of Knopf Doubleday Publishing Group
